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Cooking Methods

 

 

 
 

Baking

 

 

Definition:

The cooking of food/food items by convected dry heat in an oven

 

Place foods in a hot oven, usually without any significant amount of fat or liquid.

when baking, steam rises from the water content of the food; this steam   combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes.
 

with humidity factor introduced - i.e. steam
 

within a water bath (bain marie), this helps control the temperature ensuring that the items in it do not rise above 100°c - Always check that the oven is set at the correct temperature.

  

Advantages

 A wide range of savoury and sweet foods can be produced

 Bakery products yield appetising goods with eye-appeal and mouth-watering aromas

 Bulk cooking can be achieved with uniformity of colour and degree of  cooking

 Baking ovens have effective manual or automatic controls

 There is straightforward access for loading and removal of items

 

Disadvantages

Requires regular attention

Ovens are expensive to heat

 

Foods suitable for baking

 

1. Basic flour products including sweet and savoury items.

Pastries

·      Short - sweet or savoury

·      Puff - English, French, Scottish or rough

·      Choux pastry

·      Hot/cold water pastry

·      Strudel and pasta dough

 

Yeast dough products

·      Bread

·      Rolls

·      Buns

·      Savarin

·      rum babas

·      pizza

·      etc.

Cakes

·      Victoria sandwich

·      Genoise sponge

·      Swiss roll
 

Other flour products

·      scones

·      shortcakes

·      biscuits

·      products made from non wheat flour i.e. blinis made from buckwheat,  tortillas made from maize flour, rye bread, etc.

 

2 Milk and egg custard based products

·      creme caramel

·      diplomat pudding

·      bread and butter pudding

·      rice pudding

·      quiche

·      etc.

3 Fruit

4 Potato dishes

5 Others

·      Meringue

·      soufflés